A refreshing and delicious starter exists in this tofu cake made of tofu, curry paste, egg and rice. Its complementary sweet chilli dipping sauce will whet your appetite, while the dish will be sure to satisfy, even as a snack!
- 300 g fresh firm tofu
- 1 cup cooked basmati rice
- 3 tsps red curry paste
- 2 green onions, chopped finely
- 1 tbsp coarsely chopped fresh coriander
- 1 egg, beaten lightly
SWEET CHILLI DIPPING SAUCE
- ¼ cup white vinegar
- ½ cup caster sugar
- ½ tsp salt
- ¾ cup water
- ½ red onion, chopped finely
- ½ carrot, chopped finely
- ½ Lebanese cucumber, seeded, chopped finely
- 2 tbsps coarsely chopped fresh coriander
- ⅓ cup sweet chilli sauce
Press tofu between two chopping boards or trays, place weight on top; elevate boards slightly to allow tofu liquid to drain away. Stand 20 mins.
Meanwhile, make sweet chilli dipping sauce; place vinegar, sugar, salt and the water in small saucepan; bring to a boil. Boil, stirring, about 2 mins or until sugar dissolves. Pour vinegar mixture over remaining ingredients in medium heatproof bowl; stir to combine.
Coarsely chop tofu. Blend or process until smooth.
Preheat oven to moderately hot; line oven tray with baking paper.
Combine tofu in medium bowl with rice, paste, onion, coriander and egg.
Serve tofu cakes with sweet chilli dipping sauce.
TIP This dish is medium GI. You need to cook about ⅓ cup basmati rice for this recipe.